Tabbouleh - Lebanon

5.0 1 rating

Prep. 10 min

Total 2 h 10 min

6 portions

Ingredients

fresh flat-leaf parsley leaves and some stems
30 g
fresh mint leaves only, plus extra to serve
15 g
fresh coriander (optional) leaves and some stems
10 g
tomatoes cut into quarters and deseeded
500 g
spring onions/green onions cut into pieces (approx. 3 cm)
250 g
freshly squeezed lemon juice
80 g
bulgur (see Tips)
50 g
extra virgin olive oil
50 g
sea salt
2 pinches
ground black pepper
2 - 3 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 54.8 mg

Protein 2.8 g

Calories 571 kJ / 136.5 kcal

Fat 8.7 g

Fibre 3.5 g

Saturated Fat 1.3 g

Carbohydrates 14.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Taste of home: Arab flavours & traditions 25 Recipes
Australia and New Zealand

You might also like...

Show all

Mini chicken kyivs

45 min

Broccoli, red capsicum and pine nut salad

10 min

Turmeric lime chicken skewers

1 h 30 min

Chipotle bean and corn salad

40 min

Crunchy broccoli salad with speck (TM6)

10 min

Scallops with pea purée

25 min

Tandoori chicken

45 min

Chicken Buddha bowl (Thermomix® Cutter, using modes)

1 h

Warm bulgur salad with orange dressing

40 min

Camembert with cranberries and almonds

30 min

Mushroom and chicken vol-au-vents

1 h 40 min

Sticky bottom dumplings (Brett McGregor)

1 h

Show all